This is a wonderful recipe, thank you! My 3 year old just inhaled two slices of it. I recently discovered your site and love it. I’ll be trying a lot more recipes.

postedMar 23, 2011 12:48 PM

Ava Ascher

This is the best pumpkin bread ever. It is so moist!

postedApr 5, 2011 1:19 PM

Joanne Ellis

Great taste and unbelievably moist. Will replace my old pumpkin bread recipes with this one.

postedOct 13, 2011 2:57 PM

JudyLee

I use Olive Oil in almost EVERYTHING. I even substitute with the conversion for butter. It’s my secret to super delicious moist everything.

postedOct 18, 2011 6:15 AM

ines

this sounds so great but would love to use ONLY Whole wheat flour. Does anybody know if this would turn out ok or would it become dry, I prefer a moist bread of course! Appreciate and thanks in advace for the response!

You can certainly try it, but it may take a little experimenting! Because whole wheat flour absorbs more liquid than all-purpose flour, it is sometimes necessary to increase the liquid in a recipe when making a substitution. I’d probably add 1/4 cup of milk if I tried using all whole wheat. Let us know what you try and if it’s a success!

postedOct 19, 2011 2:30 PM

ines

Made it as is and it was sooo good and soooo moist! So now i will try with all whole wheat, since it was so moist it hopefully will not interfere so much! Thanks for the tip Lori! Should it get too dry i will try adding the milk next time, but will let you know how it turned out…

postedMar 9, 2012 7:16 PM

Marie

Love this recipe, though I did make a few changes due to my being a diabetic. I used 1 cup of whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup agave nectar and increased the water to half a cup. I baked it in 2 smaller loaf pans. It was moist and I loved the flavor. This one is a keeper.

postedMar 21, 2012 5:49 PM

Marie

I froze the second loaf that I had made and just thawed it out today. It is as good as the day I made it.